No. Sour cream is NOT the same thing as soured milk. Soured milk is essentially spoiled. This could make you extremely sick. If you are out of sour cream, and need some, you CAN take milk (either skim or whole) or buttermilk and add fresh lemon juice to it, or by using light cream and buttermilk. These recipes call for the mixture to sit at room temperature for certain amounts of time. The result is a sour cream that has a fresher taste than the ones in the stores. However, it is the same consistency.
no... butter is milk fat. You can mix cream with water, but butter is too fatty to use for milk. Also, when baking or cooking with milk, you are often using it as a liquid ingredient. As my home-economics teacher instilled in all of her students, baking is chemistry and you have to understand the chemical components of your ingredients before you can swap them because they react with one another to produce your dish.
No. The flavors and consistency of the two are very different.
Yes, you can use buttermilk with baking powder.
sourcream is better althought they are both not grey for you
Buttermilk is often used as a marinade or as a tenderizing agent for chicken. Personally, I like to fry chicken using buttermilk instead of egg. I love the taste, its much crunchier, I find it so superior to an egg batter in every way.
Sourcream is about same density as water. So 1 cup is about 230 gm.
Buttermilk has a different acidity than whole milk. If used in a cake mix that calls for whole or 2% milk, a teaspoon of baking soda should be added to balance the acid in the buttermilk.
I wouldn't suggest using buttermilk in carrot soup. It would give your soup a soured flavor.
Buttermilk.
Yes, that is correct.
The standard substution for buttermilk is to add one teaspoon lemon juice or vinegar to one cup of regular milk, which will give pretty much the same result as commercial buttermilk.
Yes or water if you add a little extra fat.
For soft batters, buttermilk can be used instead of baking soda to help leaven dough. It acts as an acid on the dough to provide carbon dioxide gas to help in its leavening.
Buttermilk. Buttermilk comes from skim milk, too, so in a way, it can be considered healthy! If you have no buttermilk, you can substitute regular milk with about a teaspoon of vinegar.